Red Velvet Cream Cheese Swirl Cookies

  • Author: Morgan
  • Prep Time: 1 hour 30 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 20 1x


Adapted from Sally’s Baking Addiction



For the Cream Cheese Swirl

  • 4 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract

For the Cookies

  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 3/4 cup white chocolate chips


  1. In a medium-sized bowl, beat together the cream cheese and powdered sugar until well combined. Add in the vanilla extract and continue to mix until even and smooth. Spread the mixture thinly on a parchment-lined baking sheet, cover with lightly-sprayed plastic wrap, and place in the freezer for at least an hour.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt.
  3. In a separate large bowl, use a handmixer to beat together the butter and sugars until creamy and well-combined, about 3 minutes. Add in the egg, milk, vanilla extract, and food coloring. Mix until even.
  4. Pour the dry ingredients into the wet ingredients a bit at a time and mix until a smooth dough is formed. Add additional red food coloring if you’d like your cookies to be a brighter red.
  5. When the cream cheese mixture has finished freezing, remove it from the freezer and slice into small chunks. Fold the chunks and the white chocolate chips into the cookie dough. The cream cheese chunks will smear slightly in the dough as they’re folded in.
  6. Cover the dough and refrigerate for at least 30 minutes.
  7. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (or use a silicone baking liner).
  8. Scoop the cookie dough and roll into walnut-sized balls. Bake in batches, about 10 minutes or until cooked through but still soft. Remove from oven and flatten slightly (that’s what gives them the crinkled texture!) Press a few extra white chocolate chips in the top for looks, if you’d like.
  9. Let the cookies cool on the sheet for 5 minutes before moving them to a rack or plate to continue cooling. Repeat until all cookies have been baked, and enjoy!